Ingredients with Measurements:
- 1 pound fresh crab meat
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together oyster sauce, soy sauce, cornstarch, and water. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add garlic and stir-fry for 30 seconds.
4. Add asparagus and stir-fry for 2-3 minutes until tender-crisp.
5. Add crab meat and stir-fry for 1-2 minutes until heated through.
6. Pour in the sauce mixture and stir-fry for another 1-2 minutes until the sauce thickens and coats the ingredients.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 10g
Protein: 28g
Sodium: 1100mg
Substitutions for ingredients:
- Shrimp or scallops can be substituted for crab meat.
- Broccoli or green beans can be substituted for asparagus.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use hoisin sauce instead of oyster sauce for a sweeter taste.
Tips and tricks:
- Make sure to trim the tough ends of the asparagus before cooking.
- Use fresh crab meat for the best flavor and texture.
- Stir-fry quickly over high heat to prevent overcooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried bok choy
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the asparagus is too tough, blanch it in boiling water for 1-2 minutes before stir-frying.
Food safety advice:
- Make sure to cook the crab meat and asparagus to a safe internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Oyster sauce is a popular condiment in Chinese cuisine, made from oysters, soy sauce, and other seasonings.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese